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Sauteed Cabbage

A simple, nutritious side dish that transforms cabbage into a golden, tender vegetable dish in 15 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 46 servings
Course: Side Dish
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 head green cabbage about 1.5 pounds, sliced into thin ribbons
  • 3 tablespoons butter or olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder optional but recommended
  • Pinch of red pepper flakes optional, for subtle heat

Equipment

  • Sharp chef's knife
  • Cutting board
  • Large skillet or sauté pan
  • Wooden spoon or heat-resistant spatula
  • Measuring spoons
  • Colander (optional, for rinsing)

Method
 

  1. Start by rinsing your cabbage under cold water and patting it dry with paper towels.
  2. Cut your cabbage in half from top to root, then slice it crosswise into thin ribbons, roughly 1/4 inch thick.
  3. Place your large skillet over medium-high heat and let it warm for about 2 minutes.
  4. Add butter or oil to the hot skillet and swirl it around to coat the bottom evenly.
  5. Pour all your sliced cabbage into the skillet along with the salt, pepper, and garlic powder, tossing to coat in butter.
  6. Let the cabbage cook without stirring for the first 3 to 4 minutes to allow caramelization.
  7. After 3 to 4 minutes, stir the cabbage well, then continue cooking for another 6 to 8 minutes.
  8. Taste and adjust seasonings as needed.
  9. Transfer your sauteed cabbage to a serving dish and serve immediately.

Notes

Serve as a side dish for nearly any protein or main course.